|Pulled Pork Taco with Salsa Verde, Cotija, and Spicy Curtido|
The pork I rubbed down the night before and put in a slow oven when I awoke on Sunday morning to deal with the dogs. The slaw I made at work a couple days before: cabbage, all manner of peppers, carrots, red onions, habaneros, garlic, spices, sugar, vinegar, and oil. I also brought home some salsa verde made from roasted tomatillos, poblanos, cilantro, and roasted garlic all slowly cooked down in pork stock and then blended to make a smooth sauce, whose acidity I adjusted with a touch of lime juice.
|Tomatoes with Cotija and Cilantro|